Thursday, May 6, 2010

Ricotta Toasts w/ Pea & Edamame Pesto

pea pesto2

I planned on my making my spring pea pesto and I liked Marie's idea of adding edamame beans and spreading it on ricotta toasts!

Everything can be made ahead in the food processor, and just before serving, you make the ricotta toasts.

Be careful not to burn the toasts under the broiler (which I already did!).
The second time I made these I baked them, because it was gentler and did not burn the crusty bread slices.

These were terrific and would be a great appetizer for Mother's Day brunch.

I recommend using fresh ricotta if you can, not the generic supermarket brand stuff.
Trader Joe's actually has an excellent fresh ricotta that I eat straight out of the container with a spoon, it needs no salt, or help, it's so delicious.

Pea & Edamame Pesto on Ricotta Toasts:

16 oz. bag of defrosted petit pois (little sweet peas)
a package of fresh edamame (soy beans)
2 garlic cloves
2 tbsp lemon juice
1/4 cup of fresh mint leaves
kosher salt and pepper
extra virgin olive oil (about 1/4-1/3 cup)
1/3 cup grated parmesan cheese

In a food processor, combine your defrosted peas, garlic clove, mint leaves and pulse until you have a thick paste. Now add your olive oil thru the feed tube until you reach desired consistency. Taste and add a pinch of salt and a turn of black pepper.



This pesto mixture can be kept in the fridge for about 3 days.

Slice a baguette and lay slices on a baking sheet. Spread ricotta (you can add lemon zest for an extra kick) onto to the bread slices and bake at 400F for about 8 minutes. WATCH THEM so they don't burn.
Marie recommends broiling them so the cheese gets nice and bubbly.



Enjoy!

10 comments:

T.W. Barritt at Culinary Types said...

I could eat a dozen of these. I love the fact that you can keep a lot of these ingredients on hand in the fridge and combine when ready.

Claudia said...

On my agenda since I saw Marie's post. Just delectable!

We Are Not Martha said...

I've been wanting to make edamame pesto for a long time now. And this just might have convinced me to do it!

Sues

The Japanese Redneck said...

Those look delicious.

Proud Italian Cook said...

I love this stuff, it's so good and great for a party, and you don't have to feel guilty eating it. It's a win win situation! I made so much last time I turned the leftover pea mixture into a soup, just added broth to it.

kat said...

Oh I can almost taste that pesto!

Ciao Chow Linda said...

I have been wanting to make this since I saw it on Marie's post. I can feel virtuous eating a whole bunch of them, right?

Lori Lynn said...

They do look terrific. So spring-y! We are toying with the idea of an amuse bouche in a tiny verrine using these flavors for our next event.
LL

citronetvanille said...

I like these toasts, green is my color, and the edamame pesto is a great idea! yum

elra said...

Wow, a new type of pesto. Kind of East meet West type. I like that!